Sticky Pudding Hummingbird Cake Is a Sweet, Moist Cake Burst

• temps total: 1 hour 53 minutes

Ingrédients

Comment “CAKE” & I’ll send you the link for the full recipe.

Cake

2 cups all purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/3 cup granulated sugar

1/3 cup brown sugar

1 cup of mashed bananas

1/3 cup maple syrup

2 tsp vanilla extract

3 eggs

3/4 cup buttermilk

½ cup sweetened coconut flakes

½ cup pecans, chopped

1 cup pineapple, chopped

Pineapple Toffee Sauce

8 tbsp butter

1 cup Lakewood Organic Pineapple Juice

3/4 cup brown sugar, packed

3/4 cup heavy cream

Pineapple Toffee Sauce-Place a med pot over medium heat, add all of the ingredients for the sauce to the pot and cook for 15-20 minutes or until it just starts to thicken some. Set aside while the cake bakes.

Instructions

Preheat the oven to 350 degrees. Spray a 9x11x3” deep baking dish with nonstick baking spray.

Mash the bananas. Add both sugars and the butter to a mixing bowl and mix for 3 minutes. Should be light and a little fluffy. Mix in the eggs, vanilla, buttermilk, maple syrup and bananas. In a separate bowl add all of the dry ingredients and mix well. Add the dry to the wet ingredients and mix until well incorporated. Pour into the baking dish and bake for 45-55 minutes. When you insert a toothpick it should come

out clean. The cake will not jiggle. This is a super moist, more of a dense cake. Remove and allow to cool. Poke holes using a toothpick all over the top of the cake. Pour the toffee sauce on top. Let it soak in for at least 1 hr. Enjoy!

https://thesaltycooker.com/sticky-pudding-hummingbird-cake-with-pineapple-toffee-sauce/